It’s Spring time and to me that means … it’s time to get pickling. I’m a sucker for anything pickled. I just don’t know what it is about me … tart, cool, crisp pickled anything is always a condiment on my plate.
Quick Pickled Red Onions is not a recipe you have to wait for spring’s bounty to be harvested like you would my Homemade Bread & Butter Pickles. But, it is a main staple I always have in my refrigerator. They are so versatile and can be used in many ways:
- Put them into sandwiches
- Top tacos with them
- Add them to potato, macaroni or egg salad
- Garnish your favorite bean dishes
- Add them to your salads, or if you’re like me
- Just pile a few on your plate as a condiment to be eaten with your favorite meal
The possibilities are endless …
I love to store my Quick Pickled Onions in a clear glass container. The lovely pink hue is just so pretty. When we BBQ for guests I like to set the pretty pink hued jar on the table for guests to help themselves. It makes a nice addition to your condiment offerings.
I always use red onions but I’ve heard you can use yellow or white onions as well. You just won’t have that pretty pink hue I have become so fond of.
I have made these with various types of vinegar, mostly because it was what I had on hand and a round trip to the market takes me about 1 1/2 hours to make. Guess that’s what you get when you live deep in the country, huh?! It’s also the reason why I keep a very stocked pantry.
Okay … so let’s get to the recipe?
- 1 Medium Organic Red Onion, thinly sliced in to half moons
- 1 cup White Wine Vinegar
- 2 tea Sugar
- 2 tea Sea Salt
- In a small pot, add vinegar and sugar
- Heat just until sugar is dissolved
- Remove from heat
- Add sea salt, stir in to liquid
- Let cool
- Peel and cut onion in half lengthwise
- Thinly slice onion
- Pack sliced onion into a clean glass jar with an air tight lid
- Pour the cooled pickling juice into the jar until it covers all the onions
- Seal the jar and put in the refrigerator for approximately 1 hour.
- Keep unused Pickled Onions in refrigerator for approximately 3 weeks.
- While I have used various kinds of vinegars, I find that White Wine Vinegar or Apple Cider Vinegar work best with this recipe. To me, Distilled Vinegar is a bit harsh for some.
- You can also add fresh herbs or seasonings to your pickled onions. Thyme, Bay Leaves, Rosemary, Mustard or Coriander Seed are all good additions.
- If you are going to add Herbs add them to the jar with the red onions just before pouring the pickling liquid.
- If you are going to add dry seasonings add them to your pickling liquid to combine.
- Get creative and make this your own!
Do you have a favorite vegetable you like to pickle?
See you in the comments,